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🍰 Crunchy Gooseberry Lemon Tart

154 kcal · 30 min · 4 servings

Ingredients

• 500 g ripe gooseberries
• 2 organic lemons
• 110 g yogurt butter (room temperature)
• 1 pinch salt
• 80 g coconut blossom sugar
• 1 egg
• 100 g spelt whole wheat flour
• 20 g spelt flour (Type 630)
• 2 tsp baking powder
• 125 ml buttermilk
• 3 sheets white gelatin
• 200 g sour cream
• 10 g white chocolate

Instructions

1. 1. Thoroughly wash the gooseberries.
2. 2. Dry the berries.
3. 3. Remove the stems and ends of the gooseberries.
4. 4. Wash one lemon under hot water.
5. 5. Dry the lemon with a cloth.
6. 6. Finely grate the zest of the lemon.
7. 7. Place 100 grams of yogurt butter into a mixing bowl.
8. 8. Add a pinch of salt to the bowl.
9. 9. Add 50 grams of coconut blossom sugar to the bowl.
10. 10. Beat the butter, salt, and sugar until fluffy with a hand mixer.
11. 11. Add one egg to the butter mixture.
12. 12. Add half of the grated lemon zest.
13. 13. Stir the egg and lemon zest into the butter mixture.
14. 14. Mix spelt wholemeal flour, spelt flour, and baking powder in a separate bowl.
15. 15. Stir the flour mixture into the butter mixture.
16. 16. Add three tablespoons of buttermilk.
17. 17. Stir the buttermilk into the dough.
18. 18. Grease a tart pan with a diameter of 26 to 28 centimeters with the remaining butter.
19. 19. Fill the dough into the tart pan.
20. 20. Smooth the surface of the dough.
21. 21. Distribute the prepared gooseberries on the dough.
22. 22. Preheat the oven.
23. 23. Place the tart on the middle rack.
24. 24. Bake the tart at 180 degrees Celsius conventional heat.
25. 25. Bake the tart for about 25 minutes.
26. 26. Remove the tart from the oven.
27. 27. Place the tart on a cooling rack.
28. 28. Let the tart cool down completely.
29. 29. Soak gelatin in cold water.
30. 30. Halve the remaining lemon.
31. 31. Squeeze the juice from the lemon halves.
32. 32. Place sour cream into a bowl.
33. 33. Add the remaining coconut blossom sugar.
34. 34. Add the remaining grated lemon zest.
35. 35. Add two tablespoons of lemon juice.
36. 36. Add the remaining buttermilk.
37. 37. Whisk all filling ingredients together.
38. 38. Squeeze out the soaked gelatin.
39. 39. Place the gelatin in a small saucepan.
40. 40. Warm the gelatin until it has dissolved.
41. 41. Take four tablespoons of the buttermilk mixture.
42. 42. Stir these four tablespoons into the gelatin.
43. 43. Stir the gelatin mixture into the remaining buttermilk mixture.
44. 44. Place the mixture in the fridge.
45. 45. Wait until the mixture starts to set.
46. 46. Pour the mixture into the center of the cooled tart.
47. 47. Place the tart back in the fridge.
48. 48. Wait until the filling has set completely.
49. 49. Peel the zest of the remaining lemon using a zester.
50. 50. Sprinkle the lemon zest over the tart.
51. 51. Shave chocolate into curls using a peeler.
52. 52. Garnish the tart with the chocolate shavings.
53. 53. Serve the tart.

Nutrition per serving

• kcal: 154
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 15 g